In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground spicy Italian sausage and cook until browned, about 8-10 minutes. Remove the sausage and set aside.

In the same pot, add 1 chopped onion and 1 diced red bell pepper to the leftover drippings. Sauté over medium heat for 10-12 minutes until softened.

Stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 2 tablespoons of chili powder, kosher salt, black pepper, and 1 teaspoon of ground cinnamon. Cook for 30 seconds.

Return the cooked sausage to the pot and add 1 can of fire-roasted tomatoes, 1 can each of kidney beans and black beans, 1 can of pumpkin puree, and 2 cups of chicken broth. Mix well.

Bring the mixture to a gentle boil, then reduce to medium-low, cover, and let it simmer for about 20 minutes, stirring occasionally.

Taste and adjust seasoning as necessary. Serve hot in bowls and garnish with toppings like shredded cheese, avocado, or pumpkin seeds.